Ingredient and Portion
Parmesan Crusted New Zealand Orange Roughy 芝士烤新西蘭紅魚
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New Zealand Orange Roughy Fillets 2 kg
Flour 200g
Eggs(beaten) 2
Powdered Parmesan cheese 200g
Ingredients for the bacon vinaigrette:
Streaky bacon 150g
Small shallot(diced) 2pc
Sherry vinegar 100ml
Olive Oil 150ml
Chopped parsley 2 tsp
Flour 200g
Eggs(beaten) 2
Powdered Parmesan cheese 200g
Ingredients for the bacon vinaigrette:
Streaky bacon 150g
Small shallot(diced) 2pc
Sherry vinegar 100ml
Olive Oil 150ml
Chopped parsley 2 tsp
Method
1. Cut the fish in to portions;
2. Season lightly with salt and pepper, dust one side with flour and coat in the beaten egg, then press into the parmesan cheese to create a thin even coating;
3. With a little oil in a hot non-stick pan, ‘seal’ the fish to give golden color. Finish cooking in the oven for about 5mins at 200 degrees;
4. For the vinaigrette, cook the bacon in a pan until it starts to become crispy;
5. Remove from the heat and add the vinegar, it will bubble and reduce in the hot pan. Add the rest of the ingredients and spoon over the fish;
6. Serve with potato, tomato and your favourite vegetable.
2. Season lightly with salt and pepper, dust one side with flour and coat in the beaten egg, then press into the parmesan cheese to create a thin even coating;
3. With a little oil in a hot non-stick pan, ‘seal’ the fish to give golden color. Finish cooking in the oven for about 5mins at 200 degrees;
4. For the vinaigrette, cook the bacon in a pan until it starts to become crispy;
5. Remove from the heat and add the vinegar, it will bubble and reduce in the hot pan. Add the rest of the ingredients and spoon over the fish;
6. Serve with potato, tomato and your favourite vegetable.
Tips
1. Stand-back from the hot pan when you add the vinegar into the bacon.
2. For an interesting tomato preparation; cut a small cross in the base of a vine tomato, plunge into boiling water for 6-7 seconds, then plunge into ice water. Carefully peel the skin upwards and dry in a low oven – 110 degrees for 90 mins.
2. For an interesting tomato preparation; cut a small cross in the base of a vine tomato, plunge into boiling water for 6-7 seconds, then plunge into ice water. Carefully peel the skin upwards and dry in a low oven – 110 degrees for 90 mins.
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